Food Safety Checklists

Food Safety checklists form the basis for a food safety system and are required to provide due diligence. You can access our templates below. For custom templates check out our store here: food safety checklists templates

Food Safety Checklists

NameLink
Cleaning ScheduleFull-Cleaning-Schedule
Cleaning Checklist02-HFSC-Cleaning-Checklist-
Bar Cleaning ChecklistBar-Cleaning-Checklist-
Fridge/Freezer Temperature RecordsRefrigerator-Temperature-Checklist
Hot/Cold Food Temperature RecordsFood-Temperature-Checklists
Food Receiving Checklist06-HFSC-Food-Receiving-Checklist
Personal Hygiene Checklist07-HSFC-Staff-Grooming-Checklist
Oil Management ChecklistOil-Management-Checklist
Cutting Board Colour ChartChopping Board Colour Chart
Temperature Chartfood temperature
Free pdf copies of our food safety checklists. For the custom templates check out our store.

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Read our articles on how to fill in these food safety checklists here:

 

How to keep temperature records

  • List each fridge/freezer in the kitchen
  • Record at least 4 hot and 4 cold foods if you display your foods
  • Buy a hand-held digital probe thermometer (you can review the different types here)
  • Place a vial of water or stick of butter in each fridge/freezer
  • Use the thermometer to record the core temperature
  • Record these temperatures twice daily and/or at each buffet service for the foods.

How to develop a cleaning schedule:

  • Identify the highest risk items and clean these most often (Critical )
  • Highlight areas that are not critical but do come into contact with food indirectly (Major risks)
  • Address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks)

How to fill in an oil checklist

  • Use oil shortening test strips / colour chart
  • Measure the quality of the oil according to the above
  • Has the oil been drained? (This should be done daily for cleaning of the fryer)
  • Has the oil been strained? (This is to filter/clean the oil for reuse)
  • Is the oil still suitable for use? (Still yellow?)
  • If dark, then use a test strip to confirm replacement.
  • Was the oil discarded?

 How to create a staff hygiene/grooming checklist:

  • List all staff on the checklist
  • Include all areas to be checked as indicated above
  • Allow a column for corrective action
  • Always sign off the checklist